Ingredients:
1 - 16oz. jar pinto bean salsa (drained)
8 whole wheat flour tortillas (8"dia)
8 Tbsp. crumbled feta cheese (4oz)
vegetable oil
1 - 16oz. jar pinto bean salsa (drained)
8 whole wheat flour tortillas (8"dia)
8 Tbsp. crumbled feta cheese (4oz)
vegetable oil
Directions:
Pour pinto bean salsa in blender/food processor. Use on/off process until very chunky puree forms. Salt & pepper to taste.
Place 1 tortilla on work surface. Spread with 1/4 cup bean mixture. Top with 2 Tbsp feta cheese, cover with another tortilla.
Using a heavy skillet over medium heat, brush with oil, add quesadilla and cook until beans are heated and tortillas are brown (4 minutes per side). Transfer to warm plate, cover and repeat process with remaining tortillas.
Cut in wedges & serve.
Pour pinto bean salsa in blender/food processor. Use on/off process until very chunky puree forms. Salt & pepper to taste.
Place 1 tortilla on work surface. Spread with 1/4 cup bean mixture. Top with 2 Tbsp feta cheese, cover with another tortilla.
Using a heavy skillet over medium heat, brush with oil, add quesadilla and cook until beans are heated and tortillas are brown (4 minutes per side). Transfer to warm plate, cover and repeat process with remaining tortillas.
Cut in wedges & serve.
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